Toast or grill sourdough bread and let cool. Spread 2 oz. ricotta cheese on each slice. Combine tomatoes, artichokes, basil and parsley and mix thoroughly. Place mixture on top of ricotta cheese. Place two slices of prosciutto on the top of each “tartine”, garnish with extra virgin olive oil. Serve with green salad. Pairs well with Sauvignon Blanc or Sangiovese.

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